Remove as much fat from a smallish leg of lamb as possible; don’t worry if the meat starts to come undone.
Skoosh six cloves of garlic, a good handful of rosemary leaves, a teaspoon of sea salt, the juice of half a lemon and a tablespoon of olive oil and honey in your mini-chopper.
Rub the mixture into the leg of lamb and leave covered at cool room temperature for 4-6 hours. A lidded oval Pyrex is ideal for this. Then put into a warm oven (160 – 170 degrees) with a few sprigs of thyme and rosemary and half a bottle of disappointing white wine for four hours. Two hours in, add some new potatoes. Stir them every half hour or so, adding a drizzle of honey if you feel like it, or turning the oven up if nothing much is happening.
When the knife goes in easily, take the meat out to rest in foil, turn the oven up, and let the potatoes frazzle a bit with the lid off for 15 – 30 minutes.
Stir together 500g strong white flour, a sachet of easy-blend yeast and 2 teaspoons of salt.
Put 3 tablespoons of olive oil and 2 teaspoons of honey or sugar into a measuring jug, and top up the jug with warm (not too hot) water up to the 300ml mark. Stir.
Don’t be too eager; you probably won’t need all of the liquid.
Pour in about half of the liquid, then use your hand to work in a bit more. Keep pushing and pulling the dough around the bowl until all of the flour is incorporated, adding a little bit more liquid until it feels right. Don’t worry if it goes sticky. It can easily be rescued with a bit more flour. Knead for at least 10 minutes, until it forms a smooth ball.
Cover the bowl with cling film and leave anywhere not too cold for about 90 minutes.
Meanwhile, use your mini processor to zap up 4 cloves of garlic with about 10 rosemary leaves, some salt and about 3 tablespoons of olive oil.
Roll out about a quarter of your dough very thinly straight onto a lined baking sheet, then brush with about half of the oil and garlic mixture. Decorate with rosemary sprigs.
Bake in a very hot oven for 5 – 10 minutes, then brush with the remaining garlic and rosemary oil.
Use the rest of your dough for seconds of garlic bread, pizza, or bread to accompany the main course.